Gingerbread Dream Cheesecake

Welcome to a truly delightful dessert experience that perfectly captures the essence of the holiday season: our incredible **Gingerbread Cheesecake with Salted Caramel**. This isn’t just any cheesecake; it’s a meticulously crafted masterpiece featuring a crisp, spiced gingersnap crust, a luxuriously creamy, baked gingerbread cheesecake filling, and a decadent blanket of homemade salted caramel. It’s a festive symphony of flavors and textures, designed to become the centerpiece of your holiday table and a new family tradition.

This post is proudly sponsored by Tate’s Bake Shop, a brand renowned for its exceptional cookies, which are truly the secret to our perfect crust. All thoughts, opinions, and gingerbread-infused joy are entirely my own. We extend our sincere gratitude for supporting the brands that help make Stephanie’s Sweet Treats possible and allow us to continue sharing recipes that bring warmth and happiness to your home.

The inspiration for this recipe came from a deep love for holiday baking and the undeniable charm of gingerbread cookies. There’s something about the comforting aroma of ginger, cinnamon, and molasses that instantly transports you to festive gatherings and cozy winter evenings. I wanted to transform that beloved cookie into an elegant, show-stopping cheesecake, and the result exceeded all expectations. This gingerbread cheesecake evokes cherished memories of Christmas mornings and festive celebrations, quickly earning its place as a new favorite holiday dessert.

One of the true stars of this cheesecake, beyond its creamy filling, is undoubtedly the crust. We elevate a standard cheesecake crust by utilizing the irresistible Tate’s Bake Shop Gingersnap Cookies. Their signature thin, crisp texture and rich, spicy flavor create a foundation that is both robust and perfectly complementary to the smooth cheesecake above. Each bite delivers a delightful crunch and an explosion of classic gingerbread spice that sets this dessert apart.

Looking for more holiday baking inspiration to complement your festive spread? Be sure to explore some of our other cherished holiday recipes, including the rich and decadent Chocolate Truffle Cake, savory Garlic Rolls, and wonderfully chewy Chocolate Marshmallow Cookies. These recipes are perfect for expanding your holiday menu and delighting your guests.

Why This Gingerbread Cheesecake Recipe Will Be Your Holiday Favorite

This gingerbread cheesecake isn’t just another dessert; it’s a meticulously developed recipe designed for success and unparalleled flavor. Here’s why it stands out and why you’ll want to make it year after year:

• Achieving Fluffy Cheesecake Perfection: My baking journey truly began with cheesecakes, and I’ve spent countless hours perfecting the art of a flawlessly smooth, incredibly fluffy texture. This recipe guarantees that coveted light and airy consistency that melts in your mouth, leaving you with a truly indulgent experience. Say goodbye to dense, heavy cheesecakes and hello to a cloud-like delight.
• An Explosion of Authentic Gingerbread Flavor: From the very first bite, this cheesecake encapsulates the joyous spirit of Christmas. We don’t just add a hint of ginger; we infuse rich, warm gingerbread flavor throughout both the creamy filling and the crisp crust. The harmonious blend of spices—ginger, cinnamon, and nutmeg—combined with the deep notes of molasses, creates a comforting and nostalgic taste profile that tastes exactly like the holidays.
• Surprisingly Simple and Stress-Free: Don’t let the elegant appearance fool you; this recipe is crafted to be approachable for bakers of all skill levels. I’ve broken down each step into clear, concise instructions, ensuring that even those who don’t frequently bake elaborate desserts can achieve a perfect, crack-free cheesecake. A key element of this ease is our foolproof method for employing a water bath, a technique often perceived as daunting but made simple here.
• A Feast for the Eyes: Beyond its incredible taste, this cheesecake offers a stunning visual presentation. The golden-brown gingersnap crust, the creamy gingerbread filling, and the glistening, amber salted caramel topping create a dessert that is as beautiful to behold as it is delicious to eat. It’s guaranteed to impress your guests and elevate any holiday spread.
• Perfect for Holiday Gatherings: Whether you’re hosting a grand Christmas dinner or a cozy family get-together, this cheesecake is the ideal dessert. It can be made ahead of time, allowing you to focus on other preparations, and its rich flavors appeal to a wide array of palates, making it a crowd-pleasing choice.

Essential Ingredient Notes for Your Gingerbread Cheesecake

The success of any exceptional dessert lies in the quality and preparation of its ingredients. Here are some detailed notes on the key components for this gingerbread cheesecake. For a complete list with precise measurements, please refer to the comprehensive recipe card below.

• Unsalted Butter: For the gingersnap crust, unsalted butter is crucial. Melting it gently, either on the stovetop or quickly in the microwave, allows it to perfectly bind the cookie crumbs, creating a sturdy and flavorful base. Using unsalted butter gives you control over the overall saltiness of the dish, especially when paired with salted caramel.
• Tate’s Bake Shop Gingersnap Cookies: These cookies are the backbone of our exceptional crust. Their signature thin and crispy texture, combined with an intense and aromatic spice blend, imparts a depth of flavor that a generic gingersnap simply can’t match. When you open a bag, the comforting aroma of Christmas morning truly fills the air. We recommend using two full bags to ensure you have enough crumbs for a thick, impressive crust that extends up the sides of the pan.
• Sour Cream & Cream Cheese (Full-Fat, Room Temperature): The secret to a rich, velvety smooth cheesecake filling is using full-fat dairy products. Full-fat sour cream and cream cheese provide the necessary richness and body for that luxurious texture. Crucially, both should be brought to room temperature for at least two hours before baking. Cold ingredients won’t emulsify properly, leading to a lumpy batter and potentially cracks in your final cheesecake. Plan ahead for this essential step!
• Large Eggs (Room Temperature): Similarly, using large eggs that have come to room temperature is vital. Room temperature eggs incorporate more evenly into the batter, creating a smoother consistency and helping to prevent overmixing, which can introduce too much air and lead to cracks during baking. We use whole eggs, not just egg whites, as the fatty yolks contribute significantly to the cheesecake’s creamy texture and rich flavor.
• Molasses: This ingredient is key to the deep, complex gingerbread flavor. It adds a distinctive richness and subtle sweetness. However, it’s very important to avoid using blackstrap molasses. Blackstrap molasses has a much stronger, more bitter flavor profile that will alter the delicate balance of this cheesecake. Opt for a milder, regular molasses for the best results.

Thoughtful Ingredient Substitutions for Your Baking Needs

While this recipe is crafted for optimal results with the listed ingredients, we understand that dietary needs and ingredient availability can vary. Here are some considerations for substitutions:

• Dairy-Free Alternatives: For a dairy-free gingerbread cheesecake, you can absolutely explore your favorite plant-based alternatives. Opt for high-quality, full-fat dairy-free cream cheese brands, dairy-free sour cream (such as those made from coconut or cashews), and a good plant-based butter for the crust. Ensure all dairy-free ingredients are at room temperature before mixing for the best consistency. Please note that the texture might vary slightly, but the delicious gingerbread flavor will still shine through.
• Gluten-Free Considerations: While I haven’t personally tested a gluten-free version of this specific cheesecake, the primary adjustment would be to use certified gluten-free gingersnap cookies for the crust. Many brands offer excellent gluten-free gingersnaps that would work wonderfully. The cheesecake filling itself is naturally gluten-free, assuming all other ingredients are free from gluten cross-contamination. If you do attempt a gluten-free version, please let me know your results in the comments – your feedback helps the entire baking community!

Crafting the Perfect Gingersnap Crust with Tate’s Bake Shop

A cheesecake is only as good as its crust, and for this gingerbread masterpiece, we insist on nothing less than perfection. This is where Tate’s Bake Shop truly shines. Their commitment to quality and classic baking results in cookies that are thin, exquisitely crispy, richly buttery, and bursting with authentic flavor. Their gingersnap cookies, in particular, are a game-changer for this recipe.

From the moment you open a package of Tate’s Gingersnaps, a wave of glorious, warm gingerbread aroma sweeps over you – it’s truly a heavenly experience. The depth of spice and the delicate crunch of these cookies translate into a crust that’s both incredibly flavorful and wonderfully textured. It’s robust enough to hold the creamy cheesecake filling without becoming soggy, yet tender enough to cut through effortlessly.

My love for Tate’s Bake Shop cookies extends beyond this gingerbread cheesecake. I’ve successfully incorporated them into other beloved recipes, leveraging their quality to enhance different desserts. For example, their cookies formed the delightful base for my popular Lemon Cheesecake with Strawberry Sauce, and brought a unique twist to my decadent Chocolate Cookie Cinnamon Rolls. You can always trust Tate’s to deliver exceptional flavor and texture to your baking projects.

Step-by-Step Instructions: Creating Your Gingerbread Cheesecake

Ready to create this show-stopping gingerbread cheesecake? Follow these detailed, easy-to-understand instructions. Before you begin, gather your essential tools: a 9-inch parchment paper circle, a reliable 9-inch springform pan, a versatile rubber spatula, and an electric mixer (either a hand mixer or a stand mixer fitted with a paddle attachment).

STEP 1: Prepare the Gingersnap Crust. Begin by preheating your oven to 325°F (160°C). Spray your 9-inch springform pan generously with baking non-stick spray. Then, carefully line the bottom of the pan with a parchment paper circle and spray again for extra assurance. Next, using a food processor, finely blend two bags of Tate’s Bake Shop Gingersnap Cookies until they form uniform, fine crumbs. In a medium bowl, combine these gingersnap crumbs with the melted unsalted butter. Use a fork to mix thoroughly until all the crumbs are moistened and resemble wet sand.

STEP 2: Form and Bake the Crust. Pour the crumb mixture into the prepared springform pan. Using your hands, gently but firmly press the mixture across the bottom and about two-thirds of the way up the sides of the pan. For an extra compact and sturdy crust, use the back of a flat-bottomed measuring cup to press down firmly across the entire surface. Bake the crust in your preheated oven for 14 minutes. This initial bake sets the crust, making it crisp and preventing it from becoming soggy once the cheesecake filling is added. Once baked, remove from the oven and set aside to cool slightly while you prepare the filling.

STEP 3: Beat Cream Cheese and Sugar. In a large mixing bowl, using your electric mixer on high speed, beat the softened cream cheese and white granulated sugar for a full 2 minutes. This step is crucial for achieving a light and airy cheesecake. Ensure the mixture becomes completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined.

STEP 4: Incorporate Wet Ingredients and Spices. Reduce the mixer speed to medium. Add the room temperature sour cream, heavy cream, pure vanilla extract, molasses (remember, not blackstrap!), ground cinnamon, ground ginger, and ground nutmeg to the cream cheese mixture. Mix until all these ingredients are just combined and the batter is smooth. Avoid overmixing at this stage. Finally, with the mixer on low speed, add the large eggs one at a time, mixing only until each egg is incorporated before adding the next. Overmixing eggs can incorporate too much air, leading to cracks. Once the eggs are just blended, remove the bowl from the mixer and use a rubber spatula to give the batter a final gentle stir, ensuring everything is fully mixed from the bottom up.

STEP 5: Bake the Gingerbread Cheesecake. Carefully pour the gingerbread cheesecake filling onto the pre-baked and slightly cooled gingersnap crust in the springform pan. Now, it’s time to prepare your water bath using one of the reliable methods detailed below in our “Water Bath Tips” section. A water bath is essential for even baking and preventing cracks. Place the pan in your water bath setup and transfer it to the preheated oven. Bake for 70-80 minutes. The cheesecake is done when the edges are set, but the very center still has a slight, gentle jiggle when the pan is carefully shifted. This slight jiggle indicates perfect doneness and ensures a creamy texture.

STEP 6: Cool and Chill the Cheesecake. Once baked, turn off your oven but do not remove the cheesecake immediately. Instead, prop the oven door open slightly and allow the cheesecake to cool slowly in the diminishing heat for 30 minutes. This gradual cooling prevents sudden temperature changes that can lead to cracks. After 30 minutes, carefully remove the cheesecake from the oven and the water bath, placing it on a wire rack to cool completely to room temperature. This can take several hours. Once at room temperature, cover the cheesecake (aluminum foil works well) and transfer it to the refrigerator. Chill for at least 6 hours, or ideally, overnight. Proper chilling is paramount for the cheesecake to firm up, develop its full flavor, and allow for clean slicing.

Elevating Your Cheesecake: The Art of Decorating with Salted Caramel

Once your gingerbread cheesecake has chilled to perfection, it’s time to add the crowning glory: a luscious, homemade salted caramel. This topping elevates the dessert to an entirely new level of decadence. For even more in-depth tips and tricks on crafting the perfect caramel, you can refer to my dedicated salted caramel post.

STEP 1: Gently Melt the Sugar. In a clean, heavy-bottomed saucepan, pour in the white granulated sugar in an even layer. Place it over medium heat. Resist the urge to stir immediately. Allow the sugar to begin melting and caramelizing around the edges. Once you see significant melting, you can gently use a whisk to stir the sugar. It will initially appear clumpy and crystalline, but continue stirring patiently. The goal is to melt all the sugar crystals completely until you have a smooth, clear, and very light orange syrup. This process requires your full attention to avoid burning.

STEP 2: Cook to Perfect Amber. After the sugar has completely melted and is smooth, stop stirring. Let the syrup continue to cook undisturbed until it transforms into a beautiful, rich amber color. This is the most crucial and quickest stage, and it’s incredibly easy to burn the caramel here. Keep a very close eye on it! I typically allow it to sit for only about 10-15 seconds at this stage, as the color deepens rapidly. As soon as it reaches that inviting amber hue, immediately remove the saucepan from the heat to prevent it from burning and becoming bitter.

STEP 3: Incorporate Butter and Cream. This step requires speed and caution. Have your cubed, room-temperature unsalted butter and warm heavy cream ready. Add half of the cubed butter to the hot caramel. The mixture will bubble dramatically and vigorously – this is normal! Keep whisking continuously until all the butter is fully melted and incorporated. Then, add the remaining butter and repeat the process until smooth. Next, slowly and carefully pour in the warm heavy cream (you can heat it briefly in the microwave for 30 seconds before adding). Again, expect a lot of bubbling and steaming. Whisk constantly until the cream is fully blended and the caramel is smooth and cohesive.

STEP 4: Finish with Salt and Vanilla. Once the butter and cream are perfectly incorporated, stir in the pure vanilla extract and salt. The salt is essential here, as it balances the sweetness of the caramel and enhances all the flavors. You now have a truly delicious salted caramel sauce! Pour the warm caramel into a heatproof glass container and allow it to cool completely at room temperature. As it cools, it will thicken to a luscious, pourable consistency.

STEP 5: Adorn Your Cheesecake. After the cheesecake has been thoroughly chilled overnight and the caramel is cooled and thickened, it’s time for the grand finale. First, carefully remove the chilled cheesecake from its springform pan. Gently tilt it onto its side to carefully peel off the parchment paper circle from the bottom. Next, pour your decadent salted caramel generously over the top of your cheesecake. If your caramel has become too firm, you can warm it in the microwave for about 10 seconds to make it easily pourable. I typically use about half of the prepared caramel batch, but feel free to use as much or as little as you prefer for a truly stunning presentation. As an optional but highly recommended touch, a dollop of freshly whipped cream on each slice adds another layer of creamy perfection!

Mastering the Water Bath for Flawless Cheesecake

A water bath, often called a bain-marie, is an indispensable technique for baking cheesecakes. It provides a consistently moist and gentle baking environment, which is crucial for preventing the cheesecake from drying out too quickly and, most importantly, from developing unsightly cracks on its surface. The steam generated by the hot water helps the cheesecake bake evenly and slowly, resulting in a perfectly smooth, creamy, and unblemished top.

Here are two highly effective techniques to set up your water bath, both utilizing a large roasting pan filled with hot steaming water:

1. The Double Pan Method (My Preferred Choice): This method offers maximum protection against water seeping into your crust. Place your springform pan (containing the cheesecake batter) inside a slightly larger, solid 10-inch cake pan. Then, carefully place this entire assembly into your large roasting pan. Fill the roasting pan with hot, steaming water, ensuring the water level comes about halfway up the sides of the 10-inch cake pan. This double-pan approach acts as an impenetrable barrier, guaranteeing that no water will reach your delicate gingersnap crust, preventing it from becoming soggy. This method makes baking a truly worry-free experience!
2. The Foil Wrap Method: For this technique, take your springform pan (with the cheesecake batter) and wrap it very tightly with two layers of heavy-duty aluminum foil. Ensure the foil extends well above the waterline of your roasting pan and is sealed securely around the sides to prevent any leaks. Place the foil-wrapped springform pan directly into the roasting pan. Then, fill the roasting pan halfway up the sides of the springform pan with hot water. While this method is widely used and generally effective, there’s always a slight chance of a tiny tear in the foil allowing water to seep in, potentially creating a soggy crust. This is why the double-pan method is often favored for complete peace of mind.

Essential Strategies for Preventing Cheesecake Cracks

Achieving a perfectly smooth, crack-free cheesecake is a mark of a skilled baker, and it’s entirely attainable with a few key techniques. Cracks can be disheartening, but understanding their causes allows you to prevent them:

• Beat Cream Cheese Properly, Not Eggs: When preparing the cheesecake batter, beat the cream cheese and sugar together on high speed until they are incredibly smooth and creamy. Any small chunks of unmixed cream cheese can expand and contract differently during baking, leading to cracks. However, when it comes to adding the eggs, switch to the lowest possible speed. The goal is to incorporate the eggs just enough until they are blended, introducing as little air as possible. Too much air whipped into the eggs will cause the cheesecake to puff up too quickly in the oven and then collapse dramatically as it cools, inevitably creating cracks.
• Utilize a Water Bath Consistently: As discussed, a water bath is not optional for a truly perfect cheesecake; it’s essential. The humid environment it creates ensures the cheesecake bakes gently and evenly from the edges to the center, preventing the rapid drying and setting that causes cracks. Refer to our detailed water bath tips above for the best methods.
• Master the Art of Slow Cooling: The transition from a hot oven to a cool kitchen counter is a major cause of cheesecake cracks. To prevent this, once your cheesecake is baked (when the edges are set and the center has a slight jiggle), turn off the oven completely. Prop the oven door open by a few inches and allow the cheesecake to sit and cool slowly inside the oven for at least 30 minutes. This gradual temperature reduction allows the cheesecake to settle gently. Removing it too soon or exposing it to a sudden cold draft can cause it to contract rapidly, resulting in cracks. After 30 minutes, you can then transfer it to a wire rack to cool completely to room temperature before chilling.
• Don’t Overbake: Overbaking is another common culprit. A cheesecake that bakes for too long will become dry and dense, and its structure will be more prone to cracking. Always look for that characteristic slight jiggle in the center, not a completely firm center. It will continue to set as it cools.

Effortlessly Removing Your Cheesecake from the Pan for a Pristine Presentation

After all your hard work, the last thing you want is a struggle removing your beautifully baked and chilled cheesecake from the springform pan. Here’s a foolproof method to ensure a smooth release every time, guaranteeing a perfect presentation:

First, proactive preparation is key. Before assembling your crust, generously spray the inside of your springform pan with a baking non-stick spray. Then, lay a 9-inch parchment paper circle neatly on the bottom of the pan. It’s a good practice to spray the pan again lightly after placing the parchment paper, just for added insurance. This creates a double layer of non-stick protection.

Crucially, ensure your cheesecake has been thoroughly chilled, ideally overnight, in the refrigerator. A well-chilled cheesecake is firm and much easier to handle. Once it’s completely cold, the sides of the springform pan should effortlessly “pop” right off when you release the latch. If, for any reason, it feels a little sticky, very gently run a thin, sharp knife or an offset spatula around the inner edge of the cheesecake before releasing the springform latch. Use a light touch to avoid damaging the cheesecake’s delicate sides.

Once the side ring is removed, you should then be able to carefully slide the cheesecake off the bottom of the pan and easily peel away the parchment paper circle. If you want to transfer it to a serving platter, it’s often easiest to gently lay the cheesecake on its side, slide a thin, wide spatula underneath, and transfer it in one smooth motion. With these steps, you’ll have a beautifully presented cheesecake ready for slicing!

Frequently Asked Questions About Gingerbread Cheesecake

Exciting Recipe Variations to Customize Your Cheesecake

While this gingerbread cheesecake is perfect as is, you can always get creative and customize it to your personal preferences. Here are a few delightful variations to consider:

• Whipped Cream Dream: For an extra layer of indulgence, top your finished cheesecake with a generous swirl of homemade whipped cream. You can even lightly sweeten it with a touch of vanilla or a sprinkle of cinnamon to complement the gingerbread flavors.
• Crumbled Gingersnap Crunch: Add an exciting textural element by crumbling some extra Tate’s Gingersnap Cookies. You can sprinkle these crumbs directly on top of the salted caramel for a delightful crunch, or even fold some into the middle of the cheesecake batter before baking for hidden pockets of gingersnap goodness.
• Candied Ginger Garnish: Elevate the presentation and flavor by garnishing your cheesecake with finely diced candied ginger. The sweet, spicy chewiness adds a sophisticated touch and intensifies the gingerbread experience.
• White Chocolate Drizzle: For a different flavor profile, melt some white chocolate and drizzle it decoratively over the salted caramel. The creamy sweetness of white chocolate pairs beautifully with the spiced gingerbread and salty caramel.
• Spiced Pecan Topping: Toast some chopped pecans with a touch of butter, brown sugar, and a pinch of cinnamon. Sprinkle these spiced pecans over the caramel for a nutty, crunchy topping that adds another dimension of flavor and texture.

Special Tools to Elevate Your Cheesecake Baking Experience

Having the right tools can make all the difference in achieving baking perfection. These specific items are highly recommended for making this gingerbread cheesecake and ensuring a smooth, successful process:

• Springform Pan: A high-quality springform pan is indispensable for cheesecakes. I prefer a 9-inch springform pan for a standard-sized cheesecake that yields generous slices. If you desire a taller, more dramatic cheesecake, an 8-inch springform pan with the same amount of batter will achieve that impressive height.
• Parchment Paper Circles: Save yourself time and effort with pre-cut 8-inch parchment paper circles for the bottom of the pan. These are a lifesaver, ensuring your cheesecake never sticks and making removal incredibly easy. No more struggling to perfectly cut out rounds from a roll of parchment paper!
• Baking Spray with Flour: A reliable nonstick baking spray is essential for the sides of the springform pan. I specifically recommend a nonstick spray that contains flour, as it provides an extra layer of insurance against sticking and helps the cheesecake release cleanly without any tugging or tearing.
• Offset Spatula: While not strictly necessary for baking the cheesecake, an offset spatula is a fantastic tool for smoothly spreading the cheesecake batter into the pan and later for evenly applying the salted caramel topping. Its angled blade allows for precise and effortless spreading, giving your cheesecake a professional finish.

Storing and Freezing Your Gingerbread Cheesecake

To ensure your delicious gingerbread cheesecake remains fresh and delightful for as long as possible, proper storage is key. This cheesecake is also freezer-friendly, allowing you to enjoy a taste of the holidays even after the season ends.

Refrigeration: Store any leftover gingerbread cheesecake slices or the entire undecorated cheesecake in an airtight container. A specialized cake carrier works wonderfully for whole cheesecakes, preventing them from absorbing odors from other foods in the fridge. When properly stored, your cheesecake will remain fresh and absolutely delicious for up to 5 days in the refrigerator.

Freezing Instructions

Freezing cheesecake is a fantastic way to preserve its deliciousness for future enjoyment:

Freezing Individual Slices: For convenient single servings, cut the cheesecake into individual slices after it has been fully chilled. Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or a freezer bag. Frozen individual slices can be stored for up to 30 days. To enjoy, simply thaw a slice in the refrigerator for 1-2 hours before serving. This method is perfect for portion control and last-minute dessert cravings.

Freezing a Whole Undecorated Cheesecake: You can also freeze an entire cheesecake before it’s decorated with the salted caramel. Ensure the baked cheesecake has been thoroughly cooled to room temperature and then chilled in the refrigerator overnight. Once firm and cold, wrap the entire cheesecake (still on its springform base or a cardboard cake round) securely in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection prevents freezer burn. Freeze for up to 30 days. When you’re ready to serve, thaw the wrapped cheesecake in the refrigerator overnight, or for at least 1-2 hours at room temperature, before decorating with the freshly made salted caramel.

Explore More Cheesecake Creations

If you’ve fallen in love with cheesecake, be sure to browse our collection of other tempting cheesecake recipes that are perfect for any occasion!

Delightful Christmas Recipes to Try

Extend your holiday baking repertoire with these festive and fun Christmas-themed treats:

• Christmas Reindeer Cupcakes: Adorable and delicious cupcakes perfect for kids and adults alike.
• Mini Gingerbread Cheesecakes: A charming individual-sized version of this very recipe!
• Grinch Cookies: Fun, festive, and vibrantly green cookies inspired by the classic holiday character.
• Chocolate Peppermint Cookies: A classic holiday flavor combination that’s always a hit.
• Snowman Cookies: Cute and whimsical cookies that bring a smile to everyone’s face.

Did you absolutely adore this recipe? Please make sure to leave a STAR REVIEW below! We love hearing your feedback and seeing your creations. Don’t forget to tag me on Instagram @stephaniesweettreats so I can admire your beautiful bakes. For endless inspiration and more sweet ideas, follow me on Pinterest!

5 from 10 reviews

Gingerbread Cheesecake

Stephanie Rutherford

This gingerbread cheesecake features a spiced gingersnap crust, a rich baked gingerbread cheesecake, and is crowned with a luscious salted caramel topping.

Print Recipe

Prep Time: 1 hour hr

Cook Time: 1 hour hr 10 minutes mins

Chilling Time: 6 hours hrs

Total Time: 8 hours hrs 10 minutes mins

Servings: 16 slices

Ingredients

Gingersnap Crust

• 3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs (from 2 full bags, finely crumbled)
• 6 TBSP Unsalted butter, melted

Gingerbread Cheesecake

• 24 oz Cream cheese, room temperature
• 3/4 cup White granulated sugar
• 1/2 cup Sour cream, room temperature
• 1/4 cup Heavy cream, room temperature
• 1 tsp Pure vanilla extract
• 1/3 cup Molasses (do not use blackstrap)
• 2 tsp Ground cinnamon
• 1 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 4 Large eggs, room temperature

Salted Caramel

• 1 cup White granulated sugar
• 4 TBSP Unsalted butter, room temperature and cubed
• 1/2 cup Heavy cream, room temperature
• 1 tsp Pure vanilla extract
• 1 tsp Salt

Instructions

Gingersnap Crust

1. Preheat the oven to 325°F (160°C). Spray a 9-inch or 8-inch springform pan with baking nonstick spray. Line the pan with a parchment paper circle and spray again.
2. Using a food processor, blend the cookies into fine crumbs. Add the melted butter and mix using a fork until combined. (3 cups Tate’s Bake Shop Gingersnap Cookie Crumbs, 6 TBSP Unsalted butter)
3. Pour the crumbs into the pan. Use your hands to press the crust 2/3rds up the pan. Compact the crust using the bottom of a measuring cup.
4. Bake for 14 minutes.

Gingerbread Cheesecake

1. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Then, add the sour cream, heavy cream, vanilla extract, molasses, cinnamon, ginger, and nutmeg. Mix on medium speed until smooth. (24 oz Cream cheese, 3/4 cup White granulated sugar, 1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 1/3 cup Molasses, 2 tsp Ground cinnamon, 1 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg)
2. Then, add in the eggs and mix on low speed until just combined. Take off the mixer and stir using a rubber spatula. (4 Large eggs)
3. Pour the batter on top of the crust. Prepare a water bath.
4. Water bath: Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.

   1. Place the springform pan in a 10-inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water from getting into the crust.

   2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.

5. Bake for 70-80 minutes until the edges are set and the middle has a slight jiggle.
6. Turn off the oven, crack open the door, and let it sit for 30 minutes to slowly cool. Then, place the pan on a cooling rack to cool completely.
7. Cover with foil and chill overnight or at least 6 hours in the fridge.

Salted Caramel

1. In a medium saucepan, heat the sugar over medium heat. Use a whisk to mix the sugar once it starts melting. It will be clumpy, but keep stirring until every sugar crystal is melted and smooth. (1 cup White granulated sugar)
2. Let it sit on the heat until it turns amber in color. This is a quick process, takes less than 30 seconds. Take off the heat immediately to prevent burning.
3. Add half of the cubed butter and whisk until melted. Repeat with the rest of the butter. The mixture will bubble up significantly. (4 TBSP Unsalted butter)
4. Heat the heavy cream in the microwave for 30 seconds until hot. Slowly pour in the hot cream and whisk until combined. Add the salt and vanilla extract. (1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1 tsp Salt)
5. Pour into a glass container and cool completely.
6. Once the cheesecake is chilled, remove the pan and parchment paper. Top with the cooled caramel. Heat the caramel for 10 seconds to make it pourable if needed. You may use about half of the caramel batch, or adjust to your preference.

Notes

For the best results, ensure all dairy ingredients are pulled out of the fridge and brought to room temperature at least 2 hours before baking.

Calories: 371kcal, Carbohydrates: 30g, Protein: 3g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 79mg, Sodium: 288mg, Potassium: 185mg, Fiber: 0.2g, Sugar: 29g, Vitamin A: 999IU, Vitamin C: 0.1mg, Calcium: 76mg, Iron: 0.5mg

Did you make this recipe?Please leave a star rating and review below!